Honey, Bake The Pumpkin Pie
Honey sweetened, nutrient dense, pumpkin pie.
There are four delicious, nutrient dense and immune boosting foods you can (and should) add to your diet this fall.
And it is not complicated, because trust me, I don't have the time or mental capacity for complicated diets or food plans, and I know you don't either.
It is easy and enjoyable to add these four foods:
Pumpkin puree
Pastured eggs
Raw A2A2 milk
Honey
All local of course, and available for easy shopping at our farm.
And let me tell you, adding these foods to your meal plan is as easy as pie.
No, I mean really, it's a piece of pie.
In our honey sweetened pumpkin pie recipe you will combine pumpkin puree, eggs, milk and honey for an incredible pumpkin pie.
I've taken this pie to multiple thanksgiving meals, and always receive multiple compliments on the pie (and no one ever guessed that it contains absolutely no processed sugar).
This honey sweetened pumpkin pie is packed with local and nutrient dense goodness.
Ingredients:
2 Cups of pumpkin puree, at room temperature (click here to get our pumpkin puree guide)
2 Eggs, lightly beaten
3/4 Cup raw local honey
1/2 Teaspoon salt
1 Teaspoon pumpkin pie spice
3/4 Cup raw A2A2 milk, use the cream off the top.
1 Pie crust
I make my pie crust with Pennsylvania milled, organic flour, butter and water (no added sugar), so I feel really good about enjoying this pie with crust. But you can opt for a crustless pie if you would like a gluten free or lower calorie option.
Note: We do not sell pumpkin puree, just whole pumpkins, but it is super easy to make pumpkin puree from pumpkins and squash of all types. Click here to get our free guide and easily make your own pumpkin puree for this pie!
Directions:
Preheat oven to 375 F. Whisk together all ingredients in a medium bowl.
If the ingredients are too cold the honey may not mix in well, make sure they are at room temp or warm the milk and mix in the honey with the milk before adding the rest of the ingredients.
Place your pie crust into your pie pan, trim and decorate the edge.
Place the EMPTY pie crust into the oven, THEN pour in the filling. This prevents spilling all over the floor.
Bake for 45-50 minutes, or until a knife comes out clean.
The pie will ‘setup’ as it cools but should be fairly firm before removing from the oven.
Cool for two hours before serving. Store the pie in the refrigerator.
Enjoy with real whipped cream and a cup of coffee!
Additional tips:
You can use a pie crust shield or foil to cover the edges of the pie to prevent the crust from burning or drying out.
Place a baking sheet on the rack below the pie to catch any drips in the event the pie bubbles over.
You can bake this without a crust for a gluten free option.
The ingredients you need to make this pie (raw honey, pumpkins, raw A2A2 milk and pastured eggs) are all available for purchase at our farm store located at 7447 S. Eagle Valley Road, Port Matilda, PA 16870.
Our store is open every day, dawn to dusk, for self serve shopping.
At our self checkout you can pay with cash, card or venmo.
Questions about visiting? Email me at abbie@theheirloomfarmer.com
Thank you and God Bless!
Abbie
